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cbg
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 Tue, Mar 14 2023, 8:24 am
I received a whole brisket as a present
Great present especially for Pesach
I’ve only made small 2nd cut before
We like 2nd the best
Dekel is good too
We like fattier cuts the best
Do I cook the whole thing or separate
1st and 2nd cut
What’s the tastiest NO SUGAR/ NO MSG/CLEAN recipe that will keep the lean 1st cut juicy like the 2nd cut
Sometimes, after I serve sliced roast I shred the leftovers for pulled beef
Can I do that with first cut or will it dry out too much
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watergirl
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Tue, Mar 14 2023, 8:36 am
I make 1st and 2nd cut the same way, and it's perfect every time.
In a large reynolds oven bag:
Toss in two handfuls of flour, grab the bag on the top with your hand to close it and shake vigorously to coat the bag (per the instructions on the box of the bags, but it makes a nice gravy-like liquid). Add equal amounts of water and olive oil, then add onion soup mix (get the one with no MSG if you want no MSG). Add carrots, sliced in coins, and an onion or two, quartered. DO NOT add potatos, they will suck out all of the moisture. Smush the bag to mix the water, olive oil, and veg. and then put the brisket on top. Tie it off with the ties it comes with, then with a knife, make five slits on the top of the bag.
Bake it in a tin, not covered, for about 2.5 hours at 350, longer or shorter if it's bigger or smaller.
The carrots come out with an amazing glaze-like gravy. I put in a ton of carrots and they become a side-dish, they are so good and soft and flavorful.
Make sure you slice it against the grain, and you will have perfect, juicy, and flavorful brisket every single time.
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cbg
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Tue, Mar 14 2023, 9:06 am
| watergirl wrote: | I make 1st and 2nd cut the same way, and it's perfect every time.
In a large reynolds oven bag:
Toss in two handfuls of flour, grab the bag on the top with your hand to close it and shake vigorously to coat the bag (per the instructions on the box of the bags, but it makes a nice gravy-like liquid). Add equal amounts of water and olive oil, then add onion soup mix (get the one with no MSG if you want no MSG). Add carrots, sliced in coins, and an onion or two, quartered. DO NOT add potatos, they will suck out all of the moisture. Smush the bag to mix the water, olive oil, and veg. and then put the brisket on top. Tie it off with the ties it comes with, then with a knife, make five slits on the top of the bag.
Bake it in a tin, not covered, for about 2.5 hours at 350, longer or shorter if it's bigger or smaller.
The carrots come out with an amazing glaze-like gravy. I put in a ton of carrots and they become a side-dish, they are so good and soft and flavorful.
Make sure you slice it against the grain, and you will have perfect, juicy, and flavorful brisket every single time. |
So sorry I didn’t specify
I want to make for Pesach
So no flour
Also no onion soup mix
I only use all natural ingredients
Tomato based products are ok
Natural jellies ok
As long as it’s clean ingredients I use bottled/canned stuff
No msg means they took out the sodium it still monoglutumate and in my opinion not healthy
Also my whole brisket is huge
It won’t fit in a bag
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watergirl
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Tue, Mar 14 2023, 9:09 am
| cbg wrote: | So sorry I didn’t specify
I want to make for Pesach
So no flour
Also no onion soup mix
I only use all natural ingredients
Tomato based products are ok
Natural jellies ok
As long as it’s clean ingredients I use bottled/canned stuff
No msg means they took out the sodium it still monoglutumate and in my opinion not healthy
Also my whole brisket is huge
It won’t fit in a bag |
I do this for pesach with potato starch instead of flour.
Instead of onion soup mix, make the mix yourself, here is a recipe. https://jamiegeller.com/recipe.....-mix/
The turkey bag fits a massive brisket. If yours still won't fit, you can still make this in a tin, just line it with parchment paper, also on the top, cover with foil, and still make the slits on the top.
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top mom
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Tue, Mar 14 2023, 9:22 am
This is my brisket recipe
Simple and soft, juicy and delicious
I sprinkle some salt and pepper on both sides, and bake the whole piece ( approx 2 lbs) in a tightly covered pan for 4-6 hours on 250
Uncover and cover with spice rub, mine has rosemary, brown sugar,paprika and other spices, but I guess you can sub with your preferred rub
Bake uncovered for 10 minutes on each side, on broil
My entire family loves this 😋
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5BH
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Tue, Mar 14 2023, 10:26 am
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We smoke whole briskets and have also made it in the oven for Pesach. Coat it with kosher salt and pepper bake uncovered at 225 until internal temp is 165 will be at least 8-10 hrs then wrap it on foil and bake an additional 2 hrs. It comes out perfect.
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cbg
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Tue, Mar 14 2023, 10:47 am
All these recipes sound great
My question is
When I cook the whole brisket, about 16lbs
Will the first cut part come out as tasty/juicy as the 2nd cut part
-OR-
Is it better to seperate the 1st cut from the 2nd cut and treat them differently
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chicco
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Tue, Mar 14 2023, 10:49 am
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I would make them separately because the cooking time is not the same. The first cut can come out just as delicious, you just have to make sure it is covered in liquid and covered and cooked low and slow.
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Highstrung
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Tue, Mar 14 2023, 10:51 am
| cbg wrote: | All these recipes sound great
My question is
When I cook the whole brisket, about 16lbs
Will the first cut part come out as tasty/juicy as the 2nd cut part
-OR-
Is it better to seperate the 1st cut from the 2nd cut and treat them differently |
The first cut is definitely not as moist as the 2nd cut. But you can do it whole. I know that my boys smoke whole briskets .
If you want to you can make two separate roasts with two different recipes. It’s a huge amount.
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ra_mom
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Tue, Mar 14 2023, 10:51 am
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I once made a whole one. I rubbed the entire thing with a heavy paste I made of crushed garlic, kosher salt and olive oil and I covered and baked until it was tender. I remember it took hours but it was delicious.
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cbg
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Tue, Mar 14 2023, 12:24 pm
| ra_mom wrote: | | I once made a whole one. I rubbed the entire thing with a heavy paste I made of crushed garlic, kosher salt and olive oil and I covered and baked until it was tender. I remember it took hours but it was delicious. |
Ok that sounds good
Has anyone ever used the big electric roaster for brisket
The one that ppl use to make Shul size cholent
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Iymnok
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Tue, Mar 14 2023, 2:20 pm
I brown the meat on both sides then add at least a cup of red wine, dry is better. I often have leftover from meshloach Manos.
Add water to cover at least 3/4 of the meat. Rub the meat before with salt, I usually forget, so I add it now.
Cook on a very low flame for an hour per pound.
Refrigerate and tee it cools then remove the meat and thinly slice it against the grain. Add water to the pan juices if needed and potato starch to thicken it. *Heat it to a gentle simmer. Add the sliced meat, making sure some gravy gets between each slice. Leave it for a long time. (Hours). This last step I may do either erev yomtov or yomtov morning. I just put it in the oven, on the plata or on the stove at a very low heat while I’m. Preparing other things. Last time I felt that I hadn’t cooked it the first time enough, so I left it on the stove for about 5hrs. It was melt in your mouth soft. Everyone loved it.
*or add the meat and freeze it at this point
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Amarante
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Tue, Mar 14 2023, 2:28 pm
This is a very good classic recipe for brisket. There is flour but either don't use it or use matzoh meal and just use any kind of cooking oil rather than corn
This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families. So warm and welcoming, the secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.
It only looks complicated because there are very explicit directions which are helpful but the ingredients and actual prep and cooking are simple.
Nach Waxman's Brisket of Beef
Ingredients
Serves 10- 12
1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
All-purpose flour, for dusting
Freshly ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic, peeled and quartered
1 carrot, peeled and trimmed
Step 1
Preheat the oven to 375°F.
Step 2
Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
Step 3
Turn off the heat and place the brisket and any accumulated juices on top of the onions.
Step 4
Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
Step 5
Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
Step 6
Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
Step 7
It is ready to serve with its juices, but, in fact, it's even better the second day.
From The Brisket Book: A Love Story with Recipes by Stephanie Pierson. Copyright © 2011 by Stephanie Pierson. Published by Andrews McMeel Publishing, LLC.
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walmart
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Tue, Mar 14 2023, 3:43 pm
| cbg wrote: | I received a whole brisket as a present
Great present especially for Pesach
I’ve only made small 2nd cut before
We like 2nd the best
Dekel is good too
We like fattier cuts the best
Do I cook the whole thing or separate
1st and 2nd cut
What’s the tastiest NO SUGAR/ NO MSG/CLEAN recipe that will keep the lean 1st cut juicy like the 2nd cut
Sometimes, after I serve sliced roast I shred the leftovers for pulled beef
Can I do that with first cut or will it dry out too much |
No option of tagging here but @BrisketBoss your help is needed 
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cbg
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Tue, Mar 14 2023, 5:12 pm
| Amarante wrote: | This is a very good classic recipe for brisket. There is flour but either don't use it or use matzoh meal and just use any kind of cooking oil rather than corn
This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families. So warm and welcoming, the secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.
It only looks complicated because there are very explicit directions which are helpful but the ingredients and actual prep and cooking are simple.
Nach Waxman's Brisket of Beef
Ingredients
Serves 10- 12
1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
All-purpose flour, for dusting
Freshly ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic, peeled and quartered
1 carrot, peeled and trimmed
Step 1
Preheat the oven to 375°F.
Step 2
Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
Step 3
Turn off the heat and place the brisket and any accumulated juices on top of the onions.
Step 4
Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
Step 5
Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
Step 6
Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
Step 7
It is ready to serve with its juices, but, in fact, it's even better the second day.
From The Brisket Book: A Love Story with Recipes by Stephanie Pierson. Copyright © 2011 by Stephanie Pierson. Published by Andrews McMeel Publishing, LLC. |
Ooh this sounds nice
But it says bake at 375
Isn’t that too high for brisket
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Amarante
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Tue, Mar 14 2023, 5:14 pm
| cbg wrote: | Ooh this sounds nice
But it says bake at 375
Isn’t that too high for brisket |
Read Steps 5 and 6 as the temperature is lowered to cook additional 2 hours after you have sliced the brisket.
The results are delicious
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cbg
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Tue, Mar 14 2023, 8:09 pm
| Amarante wrote: | Read Steps 5 and 6 as the temperature is lowered to cook additional 2 hours after you have sliced the brisket.
The results are delicious |
Have you tried this?
Also do you think I can make this in the roaster
https://www.walmart.com/ip/Aro.....aw.ds
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Amarante
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Tue, Mar 14 2023, 8:38 pm
I’ve used this technique for cooking a brisket before but sometimes with different ingredients.
I have no experience with electric roasters. You would need somebody with experience to let you know how recipes might need to be adjusted if they were intended for an oven.
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dancingqueen
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Tue, Mar 14 2023, 8:51 pm
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Would these all work with a delmonico roast?
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cbg
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Tue, Mar 14 2023, 8:51 pm
| Amarante wrote: | I’ve used this technique for cooking a brisket before but sometimes with different ingredients.
I have no experience with electric roasters. You would need somebody with experience to let you know how recipes might need to be adjusted if they were intended for an oven. |
Ok Thanks
I wanted to start before my kitchen was completely turned over
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